Grass Fed Beef Bolognese over Spaghetti Squash
This bolognese is perfect for a crisp fall or winter evening. It is warm and savory but also incredibly nutritious and satiating. It is loaded with tons of vegetables, grass fed beef bone broth, grass fed beef, and aromatic herbs. It's so tasty, you'd never guess it is one of the most nutritious meals you could make.
Ingredients
- 2 tbsp extra virgin olive oil
- 1-2 cups Shiitake mushrooms
- 3 celery sticks
- 2 large carrots
- 2 lbs grass fed organic ground beef
- 1 cup grass fed beef bone broth I use the brand kettle & fire
- 1 tbsp white wine vinegar
- 8 oz tomato paste
- 28 oz can of crushed or diced tomatoes
- 3 garlic cloves crushed
- 1 tbsp oregano
- 1 tbsp fresh chopped basil plus more to top
- 2 tsp garlic powder
- 2-4 tsp ground sea salt salt to taste
- ground pepper to taste
- 1/2 cup unsweetened nut milk I use homemade almond milk
- 1 large organic spaghetti squash
Instructions
- Heat a large skilled on medium heat
- Once hot, add olive oil, diced veggies & garlic and saute for 10-12 minutes
- Once veggies are cooked, remove from pan
- Add beef to the pan and break into desired size chunks. Cook until no longer red
- Add veggies back to the pan, along with the vinegar and bone broth and cook for 15 minutes covered on low to medium heat
- Add remaining ingredients, toss and cook for 20-30 minutes on low until thickened.
Spaghetti Squash
- While your bolognese is simmering you can prepare your spaghetti squash noodles. There are many ways to do this, but the fastest and easiest that I can find is to chop the ends off. Then flip on its side and slice down the middle.
- Remove the seeds and guts
- Then grab a small glass baking dish and add a small amount of water to the bottom of the pan. Place 1 half of the spaghetti squash in the pan
- Cook in the microwave for 7-9 minutes or until the insides are soft
- Use a fork to scoop out the insides into noodles